Aperol is a wildly popular liqueur that is best known for being an ingredient in an Aperol spritz cocktail. It’s a classic Italian amaro, which is a type of liqueur known for being bitter. Aperol has more of a unique bittersweet taste compared to other amaro liqueurs, making it an ideal liqueur for those who are new to the world of bitter liqueurs!
My grandma’s family immigrated to America from Naples, Italy, so I’ve always taken pride in sharing Italian recipes— they’re a part of my heritage! When it comes to cocktails there are certain kinds of liquors that are quintessentially Italian, like limoncello liqueur, arancello blood orange liqueur, and amaretto almond liqueur. And then of course, there’s Aperol. Aperol is a type of amaro liqueur known for its unique bright orange color and it’s botanical blend of herbs and citrus fruit.
In recent years, Aperol has skyrocketed in popularity, with the classic Aperol spritz recipe showing up on cocktail menus across the world. This is largely because it is much more mild in taste than other Italian bitter liqueurs. It also complements flavors of Italian cuisine, particularly light snacks like herb-marinated mozzarella or a baked burrata dip and crostini crackers that are great for happy hour!
🤨 what is Aperol?
🍊 iconically Italian – created by Luigi and Silvio Barbieri and hailing from Northern Italy, this liqueur is known for being a staple in the Italian cocktail lineup.
🍹 aperitivo – Italian liqueurs called amaros or aperitifs are served before a meal. The unique flavor profile is meant to stimulate your appetite.
🥂 low-ABV – this herbal liqueur has a lower ABV than other stronger aperitifs, which makes it a perfect alternative for those looking for a lower-strength drink.
🆚 Aperol vs. Campari
Aperol and Campari are both manufactured by the Campari group nowadays, but that wasn’t always the case. Campari was first created by Gaspare Campari in 1860 in Novara, a city near Milan, and the original recipe for Aperol was created in 1919 by the Barbieri brothers in Padua, a city near Venice. While more than 50 years separate the two liqueurs, they do have much in common. Both are classified as amaros, both have a similar bitter flavor, and both are reddish-orange in color.
But even though both are bitter, Campari wins the bitter battle by a landslide with its dominant flavors that overpower other cocktail ingredients. Aperol is lighter in color and lighter in alcohol by volume at 11% ABV, whereas Campari averages between 20.5-28.5% depending on where it’s sold in the world. When tasted side by side, Aperol has a more notable taste of sweet orange because of it’s higher sugar content.
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👅 what does Aperol taste like?
While no one knows the secret recipe of Aperol, the main ingredients are generally suspected to be:
- bitter oranges – citrus fruit known for its intense, bitter flavors, used to add depth and complexity.
- gentian root – this flowering plant gives the drink it’s distinctive bitter taste.
- rhubarb – a tart vegetable that adds acidity and sweetness to the alcohol.
- cinchona bark – the bark of this tree contains quinine, an ingredient best known for being in tonic water. It adds a bite of bitterness.
As for the flavor, it’s best described as:
- bittersweet – Aperol is notably more sweet than other amaros, making it perfect for people not used to the taste of bitter liqueurs.
- citrusy – bitter orange plays a starring role, complemented by other citrus fruits.
- herbal – delicate herbal undertones add complexity to the taste.
- light – The lower alcohol content also helps it to taste less heavy than other Italian aperitifs.
🍹how to use it in cocktails
While it’s traditional to drink aperitifs on their own in Italy, Stateside imbibers don’t have quite the same personal taste for the bittersweet flavor. So, it’s more common to use Aperol as an ingredient in other cocktails or even just paired with club soda and an orange slice!
- Aperol spritz – THE cocktail that has given the Italian liqueur it’s claim to fame. This 3-2-1 Aperol spritz recipe follows the traditional ratio of other spritz cocktails. You can also make a big batch of Aperol spritzes to enjoy during a pool party or barbecue on a hot summer day!
- Aperol soda – another classic Italian cocktail is the Aperol soda, made of Aperol, a splash of soda water, and simple syrup. I love using a citrus infused simple syrup to maximize the zesty orange flavor!
- Aperol Sour – sour cocktails traditionally have a foam topping from egg whites— don’t be scared of using egg whites in homemade cocktails! This is a good drink to start experimenting with mixology skills like dry shaking!
- paper plane – this classic cocktail is a bit more complex and requires multiple special ingredients, but it’s a real crowd pleaser if you’re entertaining!
🫙 how to store the liqueur
Because of the lower alcohol content, it’s best to store Aperol in the fridge. It’ll keep for 3-4 months when stored in the refrigerator. If your Aperol liqueur becomes paler in color, that’s usually a good indicator that it’s gone bad.
If the flavor becomes dull or less robust, it’s also a good sign that it’s past its prime. Cocktail bars and restaurants can get away with storing the alcohol at room temperature because they usually go through bottles much faster than a typical home bartender.
